WHOLE GRAIN BREAKFAST COOKIES
My sister and I love something sweet with our coffee in the morning. We created this recipe to make a wholesome breakfast. I generally double the batch and keep them in the freezer. They taste even better frozen (still soft!). Whole grains, fiber, and protein and no butter! Can it really be delicious? Yes! My kids can't keep their fingers out of the batter. I decided to add it to Allrecipes because everyone keeps asking me for the recipe. Enjoy!
Provided by IrisMac
Categories 100+ Breakfast and Brunch Recipes
Time 50m
Yield 18
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- Pulse the walnuts in a food processor several times to chop; continue processing until the walnuts are ground into flour; transfer to a bowl. Mix in the rolled oats, whole wheat flour, flax meal, baking soda, salt, and cinnamon until thoroughly combined.
- Combine the almond butter, canola oil, agave nectar, brown sugar, egg, and vanilla extract in the food processor and process a few seconds to blend the ingredients well; transfer the almond butter mixture to a large bowl and fold in the dried cherries and chocolate chips. Mix the walnut-oatmeal mixture into the almond butter mixture (dough will be very thick).
- Scoop up heaping teaspoons of dough, and form into balls; lay the dough balls onto the prepared baking sheets, about 2 inches apart.
- Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven and flatten the cookies with a spatula. Allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.
Nutrition Facts : Calories 259.1 calories, Carbohydrate 26.1 g, Cholesterol 10.3 mg, Fat 16.3 g, Fiber 3.8 g, Protein 5.1 g, SaturatedFat 3 g, Sodium 173 mg, Sugar 15.3 g
BISCOTTI: TRADITIONAL AND WHOLE GRAIN KAMUT
Biscotti are one of my favorite cookies. They're incredibly easy to make and taste so good when homemade with abundant nuts, dried fruit and aromatics.
Provided by Melissa Johnson
Categories Recipes
Time 1h15m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat your oven to 300F and line a medium or large baking sheet with parchment paper.
- In one bowl, whisk together the flour, baking powder and salt.
- In a second bowl, beat the sugar, eggs, oil and extracts/liquors.
- Using a spatula, mix the dry ingredients into the wet until they are incorporated.
- Add the nuts and dried fruit last.
- Scoop half the batter out of the bowl with your spatula and lay it on your baking sheet, dragging it into a line and smoothing it with wet fingertips. Repeat with the second half of the dough until you have two smooth tubes roughly 2-3 inches wide and 1 inch tall.
- Bake for 35 minutes until the tops are lightly golden.
- Remove from the oven and gently set the biscotti tubes (still on the parchment) on a cooling rack for 10 minutes. Lower the oven temp to 275F while the biscotti cool.
- Transfer the biscotti to a cutting board and cut 1-inch pieces on the diagonal using a sharp knife (I prefer a chef's knife over serrated).
- Lay the cut biscotti on the parchment lined baking sheet, cut side up, and bake at 275F for 10 minutes.
- Remove the sheet from the oven, flip all the biscotti over to their other cut side, and bake for 10 more minutes.
- Let the biscotti cool completely on a rack before dipping them in chocolate. Do not store in plastic or they will soften.
- Optional Chocolate Decoration
- Melt 4 ounces of chopped dark chocolate in mug, using the microwave in 15-30 second increments and stirring in between (1-2 minutes total, depending on your microwave).
- Arrange your cooling rack over the same parchment-lined baking sheet you used to bake the biscotti. (You can also place the biscotti directly on the parchment.)
- Dip the one end of a biscotti in the melted chocolate, and scrape one side gently on the rim of the mug as you pull it out. Place the biscotti scraped-side-down on your cooling rack or parchment for minimal dripping.
- If the chocolate re-hardens as you're dipping the biscotti, pop the mug back in the microwave for 15 seconds and clean up the sides of the mug with a spatula.
- Let the chocolate cool and harden completely before gently popping the biscotti off the rack or parchment.
WHOLE GRAIN & FRUIT COOKIES
Make and share this Whole Grain & Fruit Cookies recipe from Food.com.
Provided by mama cocina
Categories Drop Cookies
Time 25m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 9
Steps:
- In small bowl, combine flour, wheat germ, oats, baking powder and cinnamon.
- Chop dried fruit and place in large mixing bowl.
- Add juice, oil and egg and mix thoroughly.
- Add dry ingredients and gently stir together.
- Cover and refrigerate for one hour.
- Drop by heaping teaspoonfuls on baking sheet. Use spoon to flatten dough somewhat.
- Bake at 375 degrees for about 10 minutes.
Nutrition Facts : Calories 83.5, Fat 2.5, SaturatedFat 0.4, Cholesterol 7, Sodium 30.6, Carbohydrate 14.2, Fiber 1.7, Sugar 3.7, Protein 2.1
WHOLE GRAIN COOKIES
High fiber cookie that I started making in high school. Figured if I was going to have a cookie (which I always would) it would be nice if it were a bit healthier.
Provided by Caryn
Categories Drop Cookies
Time 25m
Yield 4 1/2 dozen cookies, 27 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F.
- In a small bowl, combine flour, nutmeg, cinnamon, cloves, salt, and baking soda; set aside.
- In a large bowl, cream butter, brown sugar, and granulated sugar.
- Add egg, milk, and vanilla; mix well.
- Slowly add dry ingredients mixing well after each addition.
- Stir in oatmeal and unprocessed bran.
- Add raisins if desired.
- Drop by rounded teaspoonfuls onto a greased cookie sheet.
- Bake for 8-10 minutes or until done.
Nutrition Facts : Calories 147.3, Fat 6, SaturatedFat 3.5, Cholesterol 21.7, Sodium 115.5, Carbohydrate 22.2, Fiber 1.6, Sugar 12.1, Protein 2.4
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